Hyperbranched modification of unsaturated side chains of polyethylene introduced by γ-ray irradiation under a 1,3-butadiene atmosphere

 Amino and other functional groups were introduced to a polyethylene substrate starting from the unsaturated pendant and bridge groups (collectively called side chains) of polyethylene, which had been prepared by γ-ray irradiation under an atmosphere of 1,3-butadiene of the polyethylene substrate (the drawn film of ultra-high- molecular-weight polyethylene, Mˉv: 5 × 10⁶). 2-Aminoethylamino groups were introduced to the side chains through treatment either with bromine or with peracetic acid vapor followed by immersion in ethylenediamine. Introduction of amino groups were confirmed by Fourier transform IR spectrometry, ninhydrin test, and acid–base titration. Starting from 2-aminoethylaminated polyethylene, modification cycles to grow a dendrimer on the film were applied; these consisted of 2-methoxycarbonylethylation and 2-aminoethylamidation. This technique resulted in hyperbranched modification of the polymer. The product is a kind of dendrimer grown on the surface of polyethylene film with amplified amino ends and has anion-exchange capacity and absorbs acid dye. Its application in practical uses is discussed. Received: 31 March 2000 Accepted: 2 January 2001     

超声辐照下聚乙烯熔体挤出流变特性的研究

研究了超声辐照作用下HDPE和LLDPE的挤出流变特性。结果表明,超声辐照可以促进聚乙烯分子链段的运动,降低熔体的挤出口模压力和表观粘度,明显提高聚乙烯熔体的流动性,使挤出物外观质量明显提高,为改善聚乙烯的加工性能及制品质量提供了新途径。     

The application of high dose food irradiation in South Africa

During the 1950s to the end of the 1970s the United States Army developed the basic methodology to produce shelf-stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive “dried cooked” taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The Biogam group at the Atomic Energy Corporation of South Africa is currently producing shelf-stable irradiated meats on a commercial basis. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 45 kGy at a temperature of between −20 and −40°C to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions and can be guaranteed for more than two years as long as the integrity of the packaging is maintained. Safari operators in remote parts of Africa, mountaineers, yachtsmen, canoeists and geological survey teams currently use shelf-stable irradiated meat products produced in South Africa.     

Effect of gamma irradiation on the microbiological quality and on the functional properties of proteins in dry red kidney beans (Phaseolus vulgaris)

Gamma-irradiation was found to affect the physicochemical properties of dry red kidney beans. The highest dose used (8 kGy) significantly (P0.05) modified the extent of deamidation, the number of sulfhydryl groups, as well as the solubility and the hydrophobicity of the protein. Deamidation, protein solubility and hydrophobicity all increased with the irradiation dose while the number of sulfhydryl groups was reduced by the treatment. Furthermore, irradiation also affected the outgrowth of natural filamentous fungi contaminants present on the dry beans. A dose of 1.5 kGy reduced the number of filamentous fungi by 2 log cycles immediately after treatment. However, the highest dose used (3 kGy) did not eliminate the filamentous fungi completely. Moreover, the filamentous fungi population was a lot less diversified on the irradiated samples. Species of Aspergillus sp. and Penicillium sp. were more abundant on the unirradiated beans while the beans irradiated at 3 kGy contained were predominantly infected by species of Rhizopus sp. , Cladosporium sp. and Alternaria sp.     

Microbiological decontamination of natural honey by irradiation

Degree of microbiological decontamination, organoleptic and physico-chemical properties of natural honeys were investigated after radiation treatment. Seven kinds of honeys were irradiated with the beams of 10 MeV electrons from a 10 kW linear accelerator “Elektronika 10-10” at the dose 10 kGy.

It was shown, that after irradiation, the total count of aerobic and anaerobic bacteria and moulds decrease by 99%. The antibiotic value in investigated honeys increased in turn from 1.67 to 2.67 after irradiation. Such factors and parameters of investigated honeys as their consistency, content of water and saccharose, acidity, the diastase and 5-HMF values were not changed significantly after irradiation.

Decontamination by irradiation is a process which allows us to obtain high microbiological purity of honeys. It is especially needed, when honeys are used in surgical treatment of injuries and in nutrition of babies with food deficiency.     

The pharmacological activity of medical herbs after microbiological decontamination by irradiation

In the Institute of Nuclear Chemistry and Technology research on microbiological decontamination of medicinal herbs by irradiation has been carried out since 1996. It was shown that using ionizing radiation (a dose of 10 kGy) can obtain satisfactory results of microbiological decontamination of these products. The content of essential biologically active substances such as essential oils, flavonoids, glycosides, anthocyans, antra-compounds, poliphenoloacids, triterpene saponins, oleanosides and plants mucus did not change significantly after irradiation. Pharmacological activity of medicinal herbs has been found satisfactory after microbiological decontamination by irradiation.     

Comparative effects of gamma irradiation and phosphine fumigation on the quality of white ginseng

The hygienic, physicochemical, and organoleptic qualities of white ginseng were monitored during 6 months under accelerated conditions (40°C, 90% r.h.) by observing its microbial populations, disinfestation, and some quality attributes following either gamma irradiation at 2.5–10 kGy or commercial phosphine (PH₃) fumigation. In a comparative study, both treatments were found to be effective for disinfecting the stored samples. Phosphine showed no appreciable decontaminating effects on microorganisms contaminated including coliforms, while 5 kGy irradiation was sufficient to control all microorganisms related to the quality of the packed samples. Irradiation at 5 kGy caused negligible changes in physicochemical attributes of the samples, such as ginsenosides, amino acids, fatty acids, and organoleptic properties, whereas phosphine fumigation was found detrimental to sensory flavor (P<0.01). Quality deterioration occurred in the commercially-packed samples was in the following order: the control, 10 kGy-, phosphine-, and 2.5–5 kGy-treated samples. Accordingly, irradiation at <5 kGy was found to be an effective alternative to phosphine fumigation for white ginseng.     

电子束预辐照聚丙烯与丙烯酸的接枝共聚合

应用电子束预辐照的方法对丙烯酸与等规聚丙烯粉末的接枝共聚合进行了研究．讨论了辐照剂量、储藏时间、反应温度、Ｍｏｈｒ’ｓ 盐浓度及单体浓度等因素对接枝率的影响（ 所有的实验,辐照及接枝聚合等都是在有氧的条件下进行的） ．同时对接枝材料对金属离子的吸附性能作了初步的探讨．结果表明,接枝聚合可以在有氧的条件下顺利进行．接枝材料在离子吸附方面有较大的应用前景．     

微波作用下3-取代-(1H)-嘧啶［1，2-a］喹啉-1-酮的一步合成法

5-(双甲硫基亚甲基 ) -2 ,2 -二甲基 -1 ,3 -二环己 -1 ,4-二酮 (1 ) [1] 既具有丙二酸亚异丙酯的环状结构 ,又具有乙烯基硫代缩酮的结构特征 .它是一种多功能的合成试剂 ,其最重要性质是可与多种亲核试剂发生加成反应 ,继而消除甲硫基 ,从而可以转变成一系列有用的合成中间体 (2 ) [2～ 5] .若亲核试剂具有两个亲核部位 Nu1及 Nu2 ,则 Nu1反应后 ,Nu2可进一步与丙二酸亚异丙酯的羰基进行分子内的亲核加成 ,从而形成环状化合物 (3 ) ,这一模式已在多种杂环化合物合成中获得应用[6～ 8] .Me SMe SOOMe OOMe　+ Nu1-Nu Me SNu1Nu …     

微波辐射法制备N-亚水杨基壳聚糖Schiff碱及其吸附性能的研究

微波辐射法制备N-亚水杨基壳聚糖Schiff碱及其吸附性能的研究;壳聚糖;微波辐射;水杨醛;Schiff碱